Tastes Better From Scratch · by Lauren Allen★ 5.0 (126)
Pesto Pasta Salad
NUTRITION · PER SERVING20M COOK
CAL 34%·PRO 26%
CARBS 115G67% OF CAL
16G FIBER43G OTHER57G TOTAL SUGAR
FAT 20G26% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, fresh pasta salad combining pesto, cherry tomatoes, cucumber, and fresh mozzarella cheese. Light and bright, perfect as a side or light main.
sideitaliansaladpastavegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 ounces farfalle pasta (, whole wheat or white)
- 3/4 cup basil pesto (, homemade or store bought)
- 2 cups cherry tomatoes (, halved (I use half red and half yellow))
- 2 mini cucumbers (, sliced)
- 3 ounces fresh mozzarella cheese (, cut into 1/2-inch cubes)
- 1/4 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 20M
CAL 34%·PRO 26%
CARBS 115G67% OF CAL
16G FIBER43G OTHER57G TOTAL SUGAR
FAT 20G26% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 988mg
- Total sugar
- 57g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 260mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.